Boeuf Stroganoff

Boeuf Stroganoff

Beef stroganoff ( French spelling Stroganov , Russian бефстроганов ) or Gowjadina Stroganov is a dish of Russian cuisine and haute cuisine of sauteed cubes or strips the top of the cuts of beef in a sour flavored sauce onion (or shallots ), sour cream and mustard contains .

origin

The recipe of fillet of beef stroganoff from the book by Jelena Molochowetz (edition from 1887)

The first known written mention of a beef stroganoff (as Gowjadina po-strogonowski , Russ. Говядина по-строгановски) was performed by Jelena Molochowetz in the 1871er edition of its Russian cookbook Podarok molodym chosajkam (russ. Подарок молодым хозяйкам, " gift for young housewives " ). There, the Court is as a kind of stew with a well sour described containing mustard sauce.

The Saint Petersburg chef Charles Brière presented the Beuf Stroganoff in 1891 at a cooking competition in Paris. As a result, it became a classic in international fine dining. Clemens Wilmenrod and Johannes Mario Simmel (through the description in the novel It doesn't always have to be caviar ) contributed to the popularity of the broader German public outside of the upscale gourmandise .

It is named after the Russian aristocratic Stroganow family , anecdotally attributed to both Count Grigorij Alexandrowitsch Stroganoff (1774–1857) and Count Sergej Grigoryevich Stroganow, who died in exile in Paris in 1923 . Friedrich Holländer wrote a humorous couplet of the same name about the anecdotal origin of the Filet Stroganoff .

preparation

Fillet tips in the pan

For preparation, the fillet tips are diced or cut into fine strips and sautéed briefly in clarified butter over high heat  - the meat must still be bloody on the inside - and after a resting time with the meat juice that has settled in a separately prepared sauce of golden-yellow fried onions (or shallots ), Sour cream and veal jus or demiglace and swirled briefly. It is seasoned with mustard, vinegar and / or lemon juice . After adding the meat to the sauce, it must not be boiled, as the meat would become tough. The beef stroganoff should therefore be served immediately.

Various modifications of this recipe have been published in which pickles and / or sautéed mushrooms are added to the sauce.

literature

• Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th revised edition. Specialized book publisher Dr. Pfanneberg & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 337.
• Martina Meuth , Bernd Neuner-Duttenhofer : Please at table. 1st edition. Walter Rau Verlag, Düsseldorf 1996, ISBN 3-7919-0543-X , p. 159.
• HL Cracknell, RJ Kaufmann: Practical Professional Cookery. 3. Edition. Thomson Learning, London 2007, ISBN 978-1-86152-873-5 , p. 337. (Recipe No. 838).
• Olga Syutin, Pavel Syutkin: CCCP COOK BOOK: True Stories of Soviet Cuisine . Fuel Publishing, 2015, ISBN 978-0993191114 .
• Anne Volokh, Mavis Manus: The Art of Russian Cuisine. New York: Macmillan, 1983, p. 266, ISBN 978-0026220903 .

Web links

Commons : Bœuf Stroganoff  - collection of images, videos and audio files

Individual evidence

1. ↑ Peter Wagner: Boeuf Stroganoff recipe: The super beef from Russia. In: Spiegel Online Kultur. April 29, 2012, accessed November 10, 2013.
2. ↑ Hermann Grüner, Reinhold Metz (ed.): The young cook . 25th edition. Pfanneberg, Gießen / Leipzig 1993, ISBN 3-8057-0386-4 , p. 376.